Emma + Charlotte Member Diary for Week of June 29th

Posted on July 6, 2015 by ryan la chica
Week 3 of the vegetable share!

Week 3 of the vegetable share!

As close friends and roommates who love to cook and eat together, Charlotte and I signed up for the CSA this year excited to challenge ourselves and have fun! We subscribe to a weekly vegetable share and a bi-weekly egg share. We often eat at home with friends and try to bring lunch every day.

A fridge full of greens is a beautiful sight, but also an intimidating one. In preparation for this week’s blog post and in need of a little inspiration, on Monday we invited our friend Natalie over for dinner!

The share looked beautiful in the summer sun

The share looked beautiful in the summer sun

Nat and I picked up the haul and headed home along South 4th Street. The early evening sun and sweet smell of kale guided our way. Upon arriving home, we oggled at the bounty. Then, we got to work.

Emma returning from The Woods

Emma returning from The Woods

First we lit the oven for roasting, cued up the food processor, and bagged most of the greens in plastic grocery bags to keep them fresh. We chopped the green part of the garlic off to dry it and stored it on top of the refrigerator. We sliced some of the radishes and stored them in a jar with cider vinegar, pepper, paprika, and a dash of sugar for a quick pickle to use throughout the week. Continue reading →

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Laura + Merav Member Diary for Week of June 15th

Posted on June 22, 2015 by ryan la chica

Laura + Merav

Hey guys! This blog post is coming at you from Laura and Merav. We are friends and roommates and this is our second season doing the CSA. We get a bi-weekly egg and veggie share. We share groceries and cook a lot of meals together so sharing the CSA works out really well for us. We were super excited for veggies to start and this week was definitely all about the greens. This week of cooking has basically been all about shoving greens into anything and everything that we make.

Here’s a rundown of some meals that we’ve made and how we’ve been using our shares.

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After picking up our share on Monday, I decided to make a giant salad using a lot of those salad greens since those tend to perish more quickly than some of the sturdier greens we got. Continue reading →

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Raptor Member Diary for Week 5 (June 1)

Posted on June 12, 2015 by ryanlachica

Full-share

Behold, our berry share and egg share for the week! (The two of us also have the veg share, but that hasn’t started yet this year.) We thought asparagus season was over so it was a nice surprise to get another bunch in addition to the four—count ‘em, one-two-three-four—quarts of strawberries.

We usually transport everything easily from the Woods with some cloth bags. Berry transportation, however, is tricky. It was especially tricky in the rain last week with a soggy cardboard box. We usually store our asparagus standing up on the counter in a little bit of water, but we pounced right on the asparagus for dinner on Monday night.

asparagus-wok

Continue reading →

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Stephanie Member Diary

Posted on October 27, 2014 by ryan la chica
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Holy greens this week! This is what my partner, Brian, and I got in our MimoMex Veggie and Orchard half shares: mustard greens, red mustard greens, arugula, mizuna, spinach, broccoli, cilantro, onions, baby pumpkins, a Sugar Baby pumpkin, Empire apples, apple cider.
Monday:
Usually I try to clear out the fridge before my pickup so that there’s room for CSA goods and we don’t have any leftovers to eat (which would discourage us from cooking). That didn’t happen this weekend…we had guests over and ordered a ton of takeout one night instead of cooking, so not only did we have all those leftovers, we had a bunch of veggies that I’d been planning to cook. No room in the fridge!
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Steps I took to clear out the fridge and store the share goods:
1. Drank the last of some white wine to get rid of the bottle. Need to start somewhere!
2. Finished up some takeout for dinner. No cooking tonight; clearing/storing only.
3. Cut our losses and traded some wilting cilantro for this week’s lively cilantro. Put the new cilantro in a glass with water (like a bouquet of flowers) and with a small plastic bag over the top. Old cilantro went in a bin for composting.
4. To help the rest of the greens last longer and reduce their bulk: picked out the wilted ones, trimmed off the stems, washed and spun the leaves, and packed them in plastic containers lined and layered with paper towels. Way laborious but worth it.
5. Consolidated carrots and celery with some radishes from a previous share in a FoodSaver container since they’re all supposed to be stored the same way anyway (with moisture and the air vents closed) and none of them produce ethylene.

Continue reading →

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Laura & Merav Member Diary

Posted on October 20, 2014 by ryan la chica
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My roommate and I share our CSA which is a half share of veggies, eggs, and orchard. This is our first year doing a CSA and we have been loving it! Here’s how we’ve been using the share this week:

Monday: After picking up the share, we decided to make a quiche with the spinach, corn, red onion (from two weeks ago), and eggs from the share. I just used a quick store bought crust, then I just sauteed up the veggies and added them to the crust. Then poured a mixture of 4 whisked eggs and about a half cup of milk plus salt and pepper on top. We added some shredded cheddar cheese and cilantro on top, then baked. This is a quick and easy meal that also makes great breakfasts or lunches throughout the week. We served the quiche with a salad using the Asian mixed greens and the radishes.
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Tuesday: Today we had vegetarian black bean tacos. I just used some simmered black beans and served the tacos with a salad using an ear of roasted corn, cilantro, red onion from 2 weeks ago, and a non-CSA tomato. On top I used a tomatillo salsa that I had from last week that is the recipe that you guys posted a few weeks ago. It is really yummy!
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Wednesday: Tonight we had Asian rice bowls (although I served it on a plate!), kind of a mix between Japanese and Korean flavors. This meal is also a good way to use up any random vegetables you may have lying around as you can pretty much throw whatever you want in here. The base is steamed Japanese sushi rice, then I added: steamed mustard greens, sliced radishes, and a soft boiled egg all from the share, plus some sliced avocado, kimchi from a jar that I had in the fridge, and chopped scallions. I just made a dressing with miso paste, rice vinegar, and sesame oil and drizzled that on top.
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Thursday: Dinner was Was leftovers tonight but I did get around to roasting my pumpkin from two weeks ago. Just roasted in the over then pureed in the food processor. I saved it in ziplocks and will keep in the freezer until I’m ready to make a pie!
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Friday and Saturday we didn’t cook. Sunday we made a soup with the other bunch of mustard greens and lamb sausage as well as some other random veggies thrown in. We served it with bread and cheese!!

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So that’s our menu for the week. We still have some greens and cilantro that we’ll use up this coming week!

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Dillen Member Diary

Posted on October 20, 2014 by ryan la chica

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This is our friend Yvonne doing her distribution service on Oct.06th. She is the one who introduced us to the Southside CSA. She gave us her share on week while she was out of town and we were blown away!

Our family is 3 people- two adults and a 4 year old. The share we got from Yvonne was a full share with Veggies, Berries, Orchard, Meat and Eggs. It was the 4th of July weekend and we had way more food than we could handle. We had a bbq party and ate all we could of the amazing food.

We signed up right away!

Knowing that we couldn’t manage the massive amount of food, we asked our friends who are the same size family as us, to split a share. We chose to sign up for Veggies, Berries, Orchard and eggs.

We go to every distribution and split it up on the spot. every week we alternate who gets the eggs.

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This is our split. Half a bunch of red mizuna each 🙂 some times we just pick who wants what more.. We will take the spinach and they take the arugula..Depends on the mood.

Monday night distro has also turned into our daughters favorite night of the week. she sees her friends, stays out late,- drinks fancy virgin cocktails. Nice energy and great light in the Woods.

So for Oct.06 share: we took home corn, radishes, red mizuna, spinach, tomatillos, poblano peppers, cilantro, a half pound of Chilliquita peppers, apples, gourds, a pumpkin and mustard greens- not our week for the eggs.

 

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We live in manhattan - its a bit of a haul. we just got a car.

So for the week of eats> Continue reading →

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Brock Member Diary - Week of Sept 15th

Posted on September 22, 2014 by ryan la chica

This week our vegetable share was: acorn squash, eggplant, tomatillos, poblano peppers, serrano peppers, tomatoes, lemon grass, onions, and kale. We also have a half berry share, which was a bag of apples, a pumpkin, and a (decorative?) gourd.

There are only two of us, and we try to use up or prepare and freeze everything each week. Our strategy is to eat the most perishable items first, and keep the more hardy veggies for later in the week. We didn’t get around to eating the acorn squash yet, but maybe we’ll be inspired next week.
To start, we decided to roast all of the peppers and the tomatillos in the oven to make a green chile stew with chicken. After they were roasted, we removed the seeds and ribs of the chiles, blended them with some chicken stock, and added the puree to some onions that were cooked in a little olive oil, and some shredded poached chicken. We ate this over rice with some cilantro and lime, and it was definitely a little spicy, but we enjoyed it.
Our next project was a snack of kale chips. We tore the kale into pieces, tossed it with some olive oil and salt and cooked it in the oven at 350 degrees for about 15 minutes.

Continue reading →

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We Jammin’ - Raina Member Diary - Week of Aug 4th

Posted on August 29, 2014 by ryan la chica

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Our share last week = blueberries, peaches, shiro plums, eggs, Swiss chard, red leaf lettuce, carrots, potatoes, lemongrass, onions, leeks and corn. Peaches and plums were quickly eaten as is, I think we washed them.

We’ve found that the best way to use all the produce is to clean and break down as much of it as possible on Monday night. I’m not much of a recipe follower but inspiration usually hits sometime during this process. This week it was a simple potato pancake. Flour, egg, leek, shredded potato, salt, pepper and some Panko and paprika all mixed together and then fried in a shallow pan. It was hard to remember to save some for our daughter! These are really best straight out of the pan, but can also stand up to the fridge for a couple days.
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The highlight of our booty (have always wanted to say that) was blueberry jam.
We used this excellent recipe from Danielle Walker of Against All Grain
  • 3 cups blueberries (frozen and thawed or fresh)
  • 3/4 cup honey (you can use more or less depending on how tart your berries are)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
  2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
  3. Skim off any foam, then ladle the jam into a sterilized jar.
  4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.
We hope you enjoy!

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Marcel Forrest Member Diary - Week of June 16

Posted on June 30, 2014 by ryan la chica

jason_and_marcel

Marcel Forrest - We have a half share of veggies and eggs that feeds me (Jason) and my boyfriend (Marcel). I was so excited as this is my first year as a member of the CSA and my first share of veggies! I came to distribution not sure what to expect and was delighted by the variety.

This week’s haul
● 1/2 lb lettuce
● 1/2 lb baby bok choy
● 1/2 lb english peas
● 1/2 pound garlic scrapes (yea!)
● 1 bunch swiss chard
● 1 bunch cilantro
● 1 bunch garlic (4 pieces)

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One bag is enough to carry everything home.

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Continue reading →

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